Drop Scones with Maple Syrup and Blueberries

Makes 12

• 115g self raising flour, sifted 
• 25g caster sugar        
• 1 egg, beaten                        
• 125ml milk                
• Sunflower oil, as needed
• Fresh blueberries, as needed
• Maple syrup, warmed, as needed 

Preparation Time: 4 minutes. Cooking Time: 5 minutes. 

1. Place the flour and sugar into a mixing bowl and make a well in the centre.
2. Add the egg and half the milk and whisk together until combined. Gradually add the remaining milk until the mixture is a thin dropping consistency.  
3. Use the simmering plate or hotplate on simmering setting and wipe with a little oil on a piece of kitchen paper. Alternatively cook in a preheated, lightly oiled frying pan on medium high on the induction hob.
4. Drop tablespoons of the mixture onto the simmering plate, or frying pan, and place a few fresh blueberries on each scone. When bubbles appear on the surface turn over and cook the other side.  
5. To serve, drizzle with the warm maple syrup and scatter with the remaining blueberries.